Today on Review Tuesday, we’ve gotten the chance to taste a special new product line: Naked Coconut! We’ve talked about how hard it can be to find soy and wheat-free seasoning sauce before and have recommended Coconut Aminos. Unfortunately, our Canadian friends frequently can’t get Coconut Aminos where they are. But now they’re in luck! Canada has it’s own wheat and soy free seasoning sauce, plus coconut oil and nectar, from Naked Coconuts! Review team member Anne talks about what you can find and how she used it!
We had the opportunity to try these products out and can definitely assure our Canadian friends that you will not be disappointed! They’re even better than their American counterparts and we are most disappointed that they’re not yet in our stores.
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When I was asked to try Naked Coconuts products I just knew what we’d end up making. A quick & easy stir-fry! We are a family of Asian food lovers. I grew up with a Korean stepmother so soy sauce and fish sauce practically flowed through my veins when visiting my dad & stepmother. When we first started transitioning to Paleo I panicked a little at the thought of what I would do without some of my favorite cooking sauces and condiments. I’ve used Tamari for awhile but try and keep as much soy out of our diets as possible. Then I heard about coconut aminos and decided to see if this would fill the soy sauce spot in my heart. I was very pleased to say that it filled the gap quite nicely. I find that the coconut is a little sweeter than traditional soy sauce is so we find that we add a bit more salt or spice (red pepper etc) to cut a little of the sweetness. This recipe would be great with any other vegetables you like in your stir-fry. Next time I think we’ll throw in some bean sprouts and snow pea pods!
Ingredients
- 1lb of London broil
- 2 Tbsp Coconut Soy-Free Seasoning Sauce
- 2Tbsp of rice vinegar
- 4 cloves of garlic
- 1 diced scallion
- 1Tbsp of minced ginger
- 1 Tbsp of red pepper flakes
- ¼ cup Red Boat fish sauce
- 3 Tbsp Coconut Soy-Free Seasoning Sauce
- 3 Tbsp lime juice
- 1Tbsp of red pepper flakes
- 1Tbsp of minced ginger
- 1 tsp Real Salt (more or less to your taste)
- ½ tsp black pepper
- 1Tbsp Naked Coconuts organic virgin coconut oil or other coconut oil
- 1 large red pepper, thinly sliced
- 1 package of oyster mushrooms
- 12 oz package fresh broccoli florets, steamed
- 12 oz package of green beans, steamed
- 8 oz can of water chestnuts, sliced
- 2 scallions, cut into slices
- 2 Serrano Chile, thinly sliced, seeds and stem removed (leave the seeds in if you wish for it to be spicier)
- 4 cloves of garlic, minced
- 1 ½ cup of Thai basil (regular basil can be substituted)
Instructions
- Place London broil in the freezer for 20-30 min. Remove from the freezer and thinly slice across the grain.
- Place the London broil in a medium sized bowl with the marinade mixture. Let marinate for a minimum of 3 hours.
- Mix & whisk the stir-fry sauce ingredients together and prep all of the vegetables.
- Preheat wok or pan with coconut oil to med high heat.
- Cook marinated London broil in batches until browned. Remove meat from pan.
- Add garlic, red peppers, oyster mushrooms, scallions and chili. Sauté until slightly softened.
- Add browned meat, broccoli, green beans, water chestnuts and stir-fry sauce back to pan. Heat over med high until heated through.
- Remove and serve with cauliflower rice or sautéed kelp noodles (we did kelp noodles and they were yummy). Sprinkle the Thai Basil over each plate and we added some additional chopped pepper.
I also received a bottle of coconut nectar to try. Sadly for me I don’t live in a house of big dessert eaters so most traditional desserts are out. I did have a couple of apples & pears that had gotten pretty bruised so I thought I’d try a apple pear compote with an asian flare.
Ingredients
- 3 apples, rough chop
- 3 pears, rough chop
- 1 tsp of vanilla extract
- ¾ tsp of Asian 5 spice seasoning
- 2 Tbsp of apple cider (just for some extra liquid)
- 1 Tbsp of Naked Coconuts Raw Organic Coconut Nectar
Instructions
- Put all ingredients in a crockpot on low for 3 hours. You could also put all of these in a pot on the stove and cook it down much quicker.
- Chill this and serve. It was the perfect slightly sweet ending to our Asian meal extravaganza.
